April 28th 2010

Mother’s Day Make-Ahead Glazed Lemon Poundcake

Mother’s Day is around the bend, and what better way to honour your mom than with a delicious dessert? Nothing quite says “I love you” like some lovin’ from the oven, but if you’re not a seasoned baker, this can be daunting task.Actually, that’s not true.

Not daunting at all.

With a few key ingredients, an outline of simple space, and a little room in your freezer, you can put together a cake in under an hour – then freeze it until next Sunday.

Lemony Pound Cake with Fresh Berries

A few days before Mother’s Day, go to the local market and pick up some fresh berries. Serve atop the cake with dollop of whipped cream or some vanilla ice cream. To freeze, cover tightly in foil and then in a plastic air-tight container after it cools completely.

1 cup butter, softened
1 1/2 cups sugar
5 eggs
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon salt
2 cups sifted pastry flour
zest of one lemon

Line a 9×5 loaf pan with parchment paper and set aside. Preheat oven to 325F.

Beat butter until light and fluffy. Add sugar, mixing until combined. Beat in eggs one at a time, each mixing for 1 minute.

Add milk, lemon juice and salt, beating until combined. Stir in flour and zest, mixing until just combined.

In large bowl, beat butter until light and fluffy; beat in sugar until combined. Beat in eggs, 1 at a time and beating each for 1 minute. Spread into prepared pan, and bake in centre of preheated oven for 1 1/4 hours or until a toothpick inserted in the centre comes out clean.
Let cool in pan for 30 minutes, then turn out onto rack to cool completely.
To glaze just before serving, whisk together 2 cups icing sugar with 1/2 teaspoon lemon juice, adding more juice for a drizzly consistency.

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Andrew loves art and design, and pursues his studies in his final year at the Ontario College of Art and Design. He loves seeking out new artists and giving them their dues, and in his spare time, focuses on his own abstract sculpture.